Apple Pie

image @http://aww.ninemsn.com.au

Ingredients:

• 10 medium (1.5kg) apples 
•  ½ cup (125ml) water 
• ¼ cup (55g) caster sugar 
• 1 teaspoon finely grated lemon rind 
• ¼ teaspoon ground cinnamon 
• 1 egg white 
• 1 tablespoon caster sugar, extra 

        Pastry

• 1 cup (150g) plain flour 
• ½ cup (75g) self-raising flour 
• ¼ cup (35g) cornflour 
• ¼ cup (30g) custard powder 
• 1 tablespoon caster sugar 
• 100g cold butter, chopped coarsely 
• 1 egg yolk 
• ¼ cup (60ml) iced water

Method:

1. Pastry, process the dry ingredients with the butter until crumbly. Add the egg yolk and the water; process until just combined. Knead lightly on a floured surface until smooth. Cover; refrigerate for 30 minutes.
2. Peel, core and slice the apples thickly. Place the apples and the water in a large saucepan; bring to the boil. Reduce heat; simmer, covered, for about 10 minutes or until the apples soften. Drain; stir sugar, rind and cinnamon into the apples. Cool. 
3. Preheat oven to 220°C (200°C fan-forced). Grease a deep 25cm pie dish.
4. Divide pastry in half. Roll one half between two sheets of baking paper until large enough to line the dish. Lift pastry into the dish; press into base and sides. Spoon cooled apple mixture into the pastry case; brush the edge with egg white.
5. Roll the remaining pastry large enough to cover the filling; lift onto the filling. Press the edges together; trim away excess pastry. Brush the pastry with egg white; sprinkle with extra sugar. Bake for 20 minutes. Reduce the oven temperature to 180°C (160°C fan-forced); bake for about 25 minutes or until golden brown. Serve with vanilla custard or scoops of vanilla ice-cream, if desired.